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SFORMATINO DI ZUCCA

PUMPKIN APPETIZER WITH A TALEGGIO SAUCE
AND CRISPY RIGATINO

INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 30 MIN          COOKING TIME: 30 MIN          SERVINGS: 12          COST: LOW
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1 POUND (450 gr.) DICED PUMPKIN

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1/2 BESCIAMELLA RECIPE

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4 EGGS

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3 OZ. (90 GR.) GRATED PARMIGIANO REGGIANO

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SALT AND PEPPER A PINCH

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1/4 CUP (50 GR.) UNSALTED BUTTER

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TALEGGIO SAUCE

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RIGATINO OR BACON

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2 TABLESPOONS EXTRA VIRGIN OLIVE OIL

RECIPE

HEAT OVEN AT 450°F
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IN A NON STICK FRY PAN, PLACE THE OLIVE OIL, PUMPKIN AND SALT OVER MEDIUM HEAT

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COOK UNTIL THE WATER IS COMPLETELY REDUCED, ABOUT 30 MINUTES. START TO PREPARE THE TALEGGIO SAUCE.

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IN A LARGE BOWLE, PUT THE BESCIAMELLA SAUCE, THE COOKED PUMPKIN AND GRATED PARMIGIANO CHEESE

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ADD THE EGGS, SALT AND PEPPER, MIX WITH A HAND BLENDER

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BUTTER INDIVIDUAL CASSEROLE DISHES, DEPENDING ON THE SIZE OF YOUR DISHES THE AMOUNT OF APPETIZERS WILL VARY. PLACE THE INDIVIDUAL CASSEROLE DISHES IN A BIG CASSEROLE DISH AND ADD SOME WATER 

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FILL THE CASSEROLE DISHES AND PUT IN THE PREHEATED OVEN. BAKE 30 TO 45 MINUTES OR UNTIL READY.

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TAKE OUT OF THE OVEN AND COOL

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COOK THE RIGATINO OR BACON TO A CRISPY CRUNCH

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TAKE THE APPETIZERS OUT OF THE CASSEROLE DISHES FLIPPING THEM ON INDIVIDUAL DISHES, SERVE WITH THE TALEGGIO SAUCE AND THE CRUNCHY RIGATINO. SPRINKLE WITH EXTRA PARMIGIANO CHEESE. BUON APPETITO!!

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  • recipes
    • NEWS
    • Appetizers
    • First courses
    • Main courses
    • Side dishes
    • Desserts
    • Pizza recipes
    • Christmas recipes
    • Easter Recipes
    • Carnival recipes
  • About
  • Blog
  • VIDEO RECIPES